SAUTÉED CHANTERELLE MUSHROOMS

SAUTÉED CHANTERELLE MUSHROOMS

INGREDIENTS

1 Tbsp merlot

1/2 Tbsp soy sauce

2 Tbsp olive oil

10 oz chanterelle mushrooms, cleanedand rough chopped

1 Tbsp unsalted butter

1 garlic clove, chopped

PROCEDURE

Stir together wine and soy sauce. Heat a 12-inch heavy skillet over moderately high heat until very hot. Add oil, then add mushrooms, stirring until softened, about 5 minutes. Add butter and garlic and sauté, stirring until butter is absorbed. Finish with the wine mixture and cook until dry.

Enjoy these mushrooms over toast, as a side dish, or atop your favorite cut of beef.

TREFETHEN WINE PAIRING

2017 Merlot: An abundance of juicy red fruit flavors entice the palate with beautifully integrated layers of fresh herbs followed by cracked pepper and baking spice on the finish.